Avo & Black Bean Omelet
Serves: 2
Prep time: 10 mins
Cook time: 8 min
Skill level: easy
Cooking method: Stove top with oven proof non-stick skillet grill or oven.
ingredients:
2 whole wheat tortillas
1 small ripe avocado (6 ounces)
4 scallions
6 ounces ripe tomatoes
15-ounce can black beans
4 eggs
1 teaspoon smoked paprika
1/4 cup cottage cheese
1 tablespoon jarred sliced jalapeños
4 sprigs of cilantro
instructions:
Step 1) Preheat the oven to 350 F. Place a large nonstick ovenproof frying pan, (I prefer cast iron), over high heat, briefly toasting the tortillas as it heats up, then remove.
Step 2) Halve, pit and peel the avocado, then cut into quarters. Trim the scallions. Halve the tomatoes.
Step 3) Drain the beans and add them to the hot pan to char and pop, then remove and set aside. Spritz the pan with olive oil, add the avo, scallions, and tomatoes, cut-side down, and season with sea salt and black pepper. Cook for 5 minutes, or until starting to char, turning as you go.
Step 4) Crack the eggs into a bowl, add the paprika and a pinch of salt, and beat well.
Step 5) Return half of the popped beans to the pan, pour the eggs in and around the veg, then sprinkle with the remaining beans. Dollop with spoonfuls of cottage cheese, sprinkle with most of the jalapeños, then transfer to the oven for 5 minutes, or until the eggs are cooked to your liking.
Step 6) Finely chop the remaining jalapeños, pick the cilantro leaves, and sprinkle over the omelet, before serving with the tortillas. Heaven.
grandpa’s thoughts:
I totally love this omelet. It’s simple yet fun to cook. The end result is incredible. Great for brunch and dinner. ”Cooked avocado paired with spice, black beans and caramelized tomatoes will make you smile," Oliver said of this simple breakfast recipe.
Plus, this versatile dish works equally well with other beans such as chickpeas, cannellini beans or borlotti.